Note that freezer storage times are based on quality, not safety.
Raw roasts, steaks, chops |
In retail packages, waxed paper, or foil. Store in coldest part of refrigerator. For freezing, wrap in foil or freezer paper. |
3-5 days |
4-12 months |
Raw livers, raw heart, raw kidneys and other variety meats |
Store like roast, steaks, etc. See above. |
1-2 days |
3-4 months |
Raw ground meat. Raw sausage of any type |
Store like roast, steaks, etc. See above. |
1-2 days |
3-4 months |
Sliced bacon |
Keep in original package, sealable bags, or foil. Store in coldest part of your refrigerator or in meat keeper. |
7 days |
1 month |
Lunchmeat |
Keep wrapped. Store in coldest part of your refrigerator. |
3-5 days, opened |
1-2 months |
Cooked meat dishes and leftovers |
Cool and refrigerate immediately. Store in tightly covered container. |
3-4 days |
2-3 months |
Fresh poultry |
Refrigerate in wax paper, foil or in covered container. |
1-2 days |
9-12 months |
Cooked poultry, leftovers |
Cool and refrigerate within 2 hours after cooking. Remove stuffing and refrigerate. Wrap and refrigerate. |
3-4 days, unless covered in broth or gravy, then 1-2 days |
4-6 months |
Fresh eggs |
In their carton. |
4-5 weeks |
Don’t freeze |
Raw yolks or whites |
In glass covered container. |
2-4 days |
1 year |
Liquid pasteurized eggs or egg substitutes-opened |
In carton. |
3 days |
Don’t freeze |
Liquid pasteurized eggs or egg substitutes-unopened |
In carton or other freezer safe container. |
10 days |
1 year |
Fresh fish |
Refrigerate. Wrap in waxed paper or foil; store in covered container. |
1-2 days. |
2-6 months |
Cooked fish |
Refrigerate tightly-wrapped in a covered container. |
3-4 days |
4-6 month |
Fresh shrimp, scallops, crawfish, squid |
Keep in original container. |
1-2 days |
3-6 months |
Shrimp |
Keep in original container. |
1 day, fresh (uncooked) |
3 months |
Source: www.fda.gov/downloads/Food/ResourcesForYou/HealthEducators/ucm109315.pdf
This chart in Spanish: www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm109318.htm